Persimmon vinegar powder and process for preparing the same

ABSTRACT

This invention is a method of making persimmon vinegar powder which involves the technique of adding extracts from persimmon leaves to concentrated persimmon vinegar and spray-dry the liquid. This technique is the best method of manufacturing persimmon vinegar powder, for it enables the control of the scent and taste so as to make it easy to drink, and also reduces the loss of nutrients during the curing processes. The persimmon vinegar powder made, using this invention, goes through the following processes: getting persimmon vinegar concentration through concentrating persimmon vinegar with a vacuum concentrator to 12-18°Bx; using the weight of the concentrated persimmon vinegar as a standard, adding and stirring in persimmon leaf extract 15-30% and cyclo-dextrin 5-9% to the persimmon vinegar concentrate; again, using the weight of the persimmon vinegar concentrate as a standard, adding and dissolving lactose 1-5%, malto-dextrin 25-30%, gum homogenized liquid and producing the powder. According to this invention, the acidity of the persimmon vinegar is eliminated and the unique taste and scent of persimmon leaves are added to produce a persimmon powder that appeals to the senses, which is also standardized through using concentrated liquid and is economic.

SIMPLE EXPLANATION OF THE FIGURES

[0001]FIG. 1 is graph that show the changes in the concentration of thepersimmon vinegar concentrate.

[0002]FIG. 2 shows the process of the manufacture of the persimmon leafextract visually

[0003]FIG. 3 shows the process of the manufacture of the persimmonvinegar powder visually

PURPOSE OF THE INVENTION

[0004] [The technical area which includes this invention andpre-existing techniques]This invention is about persimmon vinegar powderand the process of its preparation. More specifically, it is about amethod of producing persimmon binegar powder through which extracts frompersimmon leaves are added to concentrated persimmon vinegar andspary-dried. This technique is the best method of manufacturingpersimmon vinegar powder, reduces the loss of nutrents during the curingprocess.

[0005] Persimmon (Diosoyros kaki) is an alkali fruit which isnuitritious and contain 11˜15% sugar such as fructose and glucose, about20˜50 mg/100 g of Vitamin C (which is about 5˜12 times more than anapple), and mire miverals than an apple. Not only that, it is full ofVitamin A and tannic acid (which is produces the astingent tastes).Tannic acid works to heal diarrhea or stomachaches, and is known also tolower blood pressure without affecting the heart rate, so that there aremany researches going on about persimmon as a medicine, as well as afruit.

[0006] The national produce of persimmon was 155,111 ton (in 1992), buthas been increasing yearly to about 239,570 ton in 1997. There in alsoan increase in the areas, which produce persimmon. The returns formproducing and selling persimmon are greater than that of apples or otherfruits, and so, significant increase in production area and amount isexpected, in order to match such expectations, there is a need for thedevelopment of methods in using persimmon as a food and also as amedicine.

[0007] On the other hand, making persimmon into vinegar and consumingthe product has been used as a way to maximize the effect of thebeneficial nutrients in persimmon for along time, in a book called“San-Lim Kyung-jae” of the late Cho-sun Dynasty, persimmon vinegar iswritten as a new fruit vinegar. Vingar is widely used all over the worldas a seasoning, and since the TCA cycle theory was announced by krebsfrom England and kipadan from US in 1963, its constituents have beenknown to have important influences on the metaboism of the human body.

[0008] There are many organic acid that are involved in the TCA cyclesuch as acetic acid in vinegar and vinegar is known to be helpful inrecovering from tiredness and making the bood becime alkali throughhelping with the TCA cycle while not storing lactic acid. Various fruitsand grains have been used as the ingredients of binegar, and persimmonvinegar, which is made through fementing persimmons, has a better flavorthat other vinegars such as apple vinegar or brown rice vinegar.Persimmon vinegar also contains a large amount of tannin, which ispoly-phenol compound, and has the effect of strengthening blood pressureand blood vessels, it also contains acetic acid—its main constituent—andmany organic acids that are involved in the TCA cycle, which makes itgood for recovering from stress resulting from extreme exercise or work,and also increases appetite and prevents geriatric diseases.

[0009] Despite the fact that persimmon has been used traditionally as afermenting ingredient to make vinegar for a long time, there are only afew studies done about persimmons and persimmon vinegar. Only today, asthe interest in health food increased, studies on the effect ofpersimmon consumption in the human body and standardized methods formaking persimmon vinegar have started. Sugahara did a research on thepreference for persimmon beverages (resource: Sugahara, T., et al., onthe preference for Kaki beverage, Nippen Shoukubiir, kogyo Gakkaishe,33(4). 281-284, 1987). Nakasima et al produced persimmon vinegar usinsgactobacter (which they separated and extracted during the fermentationof persimmon), and studied the change in the constiuents of persimmonvinegar as result. (resourc: Nakasima, W., et al., Changes in thecomposition of persimmon vinegar induced by Acetobactersp. isolated from‘Sanja’ persimmon fruits during the fermentation. Nippon Shokubin KogyoGakkaishi, 34(12), 818-825, 1987). Among Japanese patent rightsregarding persimmon vinegar are method of making alcohol beverages usingpersimmons (resource: Open Japanese patent right No, 56-25104) andmethod of making persimmon vinegar that reduces the concentration rateof alcohol in blood (Open Japanese patent rights No. 61 224980)

[0010] Within Korea, there has been a report that persimmon vinegar ofan acidity of 5% was made by separating superior bacteria that produceacetic and cultivating these bacteria. (resource: Won-sub Cha, Joon-HeePark, Jin Gu Kim: Study on the production of persimmon vinegar. Theseswritten in Sang-Ju Agricultural Specialized University, 20, 29-32, 1980)also, there was a research done through separating and identifying themajor bacteria involved in the fermentation of persimmon vinegar andfinding out the amount of acetic acid during a developmental study onfast-produced persimmon vinegar. (resource: Myung-Chan Kim et al,Production of vinegar persimmon. Korea industrial Bacteriology Magazine,8(2), 103-111, 1980). There gas been continuous studies in themanufacture of persimmon vinegar such as, Study on the Manufacture ofPersimmon Vinegar using Saccharaosyces cerevisiae FWKS 260 andAcetobacter acetic (resource: Chong-Yun Won et al. Study on thedevelopment of fast-produce vinegar using persimmon. Korean NutritionalFood Academic Committee Fall Theses Presentations, p. 55, 1994) andstudy on the Production of Persimmon Vinegar using Persimmons ofLow-Quality due to Low Temperature Storage (resource: Jung-Hwa Hong etal. The production of vinegar using persimmons of low quality due to lowtemperature storage. Korea Nutritional Food Academic Committee Magazine:25(1), 123-128 1996). As Korean patent rights, there are: method ofmaking persimmon vinegar (resource: Republic of Korea (ROK) patent RightAnnouncement No. 93-008120, No. 93-151732, and ROK patent RightApplication No. 98-002239), method of producing crude drug ingredientsusing persimmon vinegar (resource: Open ROK patent Rights No.96-028915), method of making fast produce persimmon vinegar (resource:ROD patent Right Announcement No. 98-149279), method of making beverageconstituents containing persimmon vinegar (resource: Open Korean PatentRights No. 97-032521), and method of making persimmon vinegar usingfertilization dggs of white silky fowl. However, all previous studieswere limited to the production of persimmon vinegar or the the simpleapplication of already-produced persimmon vinegar to beverages, andfailed to extend to the study on the technique of processing liquidpersimmon vinegar into a more conveniently edible form.

[0011] Persimmon vinegar is used as an acidic seasoning for cooking inKorea, but another major use is to consume it directly as a health food.Generally, it is diluted and consumed with oysters or such as a healthfood, but even though it is extremely diluted, the acidic taste andscent of persimmon vinegar makes it very difficult and painful to drink,and because it is in liquid form it is inconvenient to carry around anddifficult to use as an ingredient for cooking. Thus, a method to improvethese disadvantages was in demand, in short, in a way to overcome theextremely strong taste and smell of persimmon vinegar, its inadequacy indirect consummation, the difficulty in handing and mixing with otherfoods, and other limits in use and application because of its liquidform, the method of making persimmon vinegar into a powder form has beenattempted.

[0012] So, as a technique of powder zing persimmon vinegar, a method oftrapping persimmon vinegar molecules using dextrin's molecule trappingquality, trapping persimmon vinegar's scent using gum, and the, througha drying process, obtaining powder persimmon vinegar was announced asNo. 98-000188 in the Open ROK Patent Rights. However, this method ofmaking powder persimmon vinegar was just an application of the generalmethod of powderizing liquid, and using this method, there is difficultyin adequately lessening the acidic taste of persimmon vinegar andcapturing its unique flavor. Especially, because the method involves thepre-processing of persimmon vinegar or maturing the vinegar in a sealedcontainer, the manufacturing process was complicated and took a longtime, which made it inadequate for the powderization of persimmonvinegar. Also, because the method used the original liquid of persimmonvinegar, the volume of the container used in the process had to be verylarge, and not only that, the resulting powder contained a low rate ofpersimmon vinegar constituents and had unstabilized concentration ratesoo as to need a separate standardizing process. Thus, the methoddesperately needed important. Also, when consuming the resulting powder,the flavor of the persimmon vinegar wasn't adequately masked, so theproblems that existed when the liquid persimmon vinegar was directlyconsumed still remained. Therefore, in developing a method to powderizepersimmon vinegar, a process that allowed the control over the smell andtaste of persimmon vinegar to make it adequate in direct consummation,and also reduce the loss of nutritional constituents had to be found.This process also had to be standardized and simple so that it waspossible to produce high quality persimmon vinegar powder conveniently.

THE TECHNICAL TASK OF THIS INVENTION

[0013] We, the inventors, put an effort in powderizing persimmon vinegarto make it easy to consume. As result, we found out that when mixingpersimmon leaf extract and other ingredients with persimmon vinegarconcentrate and then powderizing the mixture, the acidic taste ofpersimmon vinegar can be eliminated and the unique flavor of persimmonleave is added to produce a persimmon vinegar powder that appeals to thesenses, which is also standardized through using concentrated liquid andis economic. And so, we where able to finish this invention.

[0014] in short, the main purpose of this invention is present a methodto produce a concentrate from persimmon vinegar, and to add persimmonleaf extracts and other ingredients to this concentration and afterputting this through stirring and homegenizing processes, spray-dry andobtaining powder persimmon vinegar.

[0015] Another purpose of this invention is to provide powderizedpersimmon vinegar made through such methods.

THE COMPOSITION OF THE INVENTION AND ITS FUNCTIONS

[0016] The persimmon binegar powder made through this invention, goesthrough the following processes: getting persimmon vinegar concentrationthrough concentrating persimmon vinegar with a vacuum concentrator to12˜18° BX using the weight of the concentrated persimmon vinegar as astandard, adding and stirring in persimmon leaf extract 15˜30% andcyclo-dextrin 5˜9% to the persimmon vinegar concentrate: again, usingweight of the persimmon vinegar concentrate as a standard, adding anddissolving lactose 1˜5%, malto-dextrin 25˜30% gum 5˜9% in the stirredliquid, and afterwards, homegenizing the liquid: spray-drying thishomegenized liquid and producing the powder.

[0017] Below, a more detailed explanation about the manufacturingprocedure of persimmon vinegar powder through this invention ispresented in sections.

[0018] First Process: Obtaining the Persimmon Vinegar Concentrate

[0019] Obtain persimmon vinegar concentration through concentratingpersimmon vinegar with a vacuum concentrator to 12˜18% BX: in thisprocess, any persimmon vinegar that used persimmons as its mainingredient can be used is it homemade or commercially bought. For thepurpose of standardizing the process, controlling the increase in volumeduring the process, and providing the best powderizing condition inwhich the active constituents of the persimmon vinegar can bemaintained, the persimmon vinegar liquid must be concentrated to 12˜18%BX, or more preferably, 14˜16% BX. We, the inventors, confirmed that thebest concentrated rate of persimmon vinegar to make into powder form isapproximately 15% BX, through finding out the best concentrated rate ofpersimmon vinegar for maintaining its active constituents by analyzingthe color, viscosity, pH, acidity, and organic acid.

[0020] Second Process: Stirring

[0021] Using the weight of the concentrated persimmon vinegar as astandard, add and stir in persimmon leaf extract 15˜30% andcyclo-dextrin 5˜9% to the persimmon vinegar concentrate: in thisprocess, the persimmon leaf extract is added to alleviate the acidictaste of persimmon vinegar, and also to enhance its unique flavor.Persimmon leaf extract is made through the following processes: washingthe persimmon leaves and steaming it for 1˜10 minutes at 100˜200° C.,then drying it for 1˜2 hours using a 35˜50° C. hot wind: adding 8˜12liters of water per 1 kg of dried persimmon leaves and boiling for 10˜30minutes at 90˜100° C., then filtering with a compressing filter andobtaining just the liquid: and using a vacuum concentrator,concentrating this liquid to 12˜18% BX. Using persimmon leaf extractthat gas the same concentration rate with the persimmon vinegar. Usingconcentrate enables the strict standardization of the process and theproduction of high quality powder when spray-dried. Also, cyclo-dextrinis added to capture the taste and smell of persimmon vinegar, and amongcyclo-dextrin, it is best to use cyclo-dextrin 7 which captures thesmell most efficiently. The stirring in of the mixture of persimmon leafextract and cyclo-dextrin is done for 30˜180 minutes at 0˜20° C., and abrown liquid mixture can be obtained after this process.

[0022] Third Process: Homegenizing

[0023] When the mixture is sufficiently stirred through the secondprocess, using the weight of the persimmon vinegar concentrate as astandard, add and dissolve lactose 1˜5% malto-dextrin 25˜35%, gum 5˜9%in the stirred liquid, and afterwards, homegenize the liquid: in thisprocess, lactose is added to soften the acidic taste of persimmonvinegar, and the biting sour taste lessens significantly due to theaddition of lactose. Also adding malto-dextrin makes it easier topowderize the liquid, and one or two of the following ingredients—blackcarrageenan, agar, alginate, guar, gum, arabic gum, rocust bean gum,xathan gum, pectin, and carboxymethyl cellulose—are added according toweight in order to prevent the absorption of humidity when powderized,and also to make the powder look shiny. It is recommended to use arabicgum. Homegenizer for 2˜10 minutes at 0˜20° C., making sure that themixture is mixed thoroughly. Thus, a homegenized liquid is obtained.

[0024] Fourth Process: Spray-drying

[0025] The homegenized liquid obtained through the third process isspray-dried using a spray-dryer and made into powder: The spray-dryingis dine using a spray-dryer, at 150˜180° C. in-air, 80˜100° C. outletair, and 15000˜25000 rpm speed of the atomizer. The homegenized liquidis added to the dryer at a rate of 20˜40 ml/min. Through thisspray-drying process, a brown, flowing, high-quality persimmon vinegarpowder can be obtained.

[0026] Below, we would like to explain this invention in further detailsthrough real examples. These examples are presented only for the purposeof explaining the invention in more specific way, and according to thesummary of this invention, it is clear to all that this invention is notto be limited by these examples.

EXAMPLE 1 A Physic Chemistry Analysis of the Qualities of the PersimmonVinegar Concentrate

[0027] in order to find out the best-concentrated rate of persimmonvinegar to make into powder form, various rates of persimmon vinegarconcentrate were produced from persimmon vinegar and their color,viscosity, pH, acidity, organic acid, and smell were analyzed andevaluated. When we measured the original liquid of commercially soldpersimmon vinegar (persimmon 100%, acidity under 4%, Dae-Yang NaturalCo.) to find out the concentration rate of solid material with a sugarconcentrate measurer (Atago, Japan), it showed as 5.4% BX. We took thispersimmon vinegar liquid and vacuum-concentrated it at 55° C. to makepersimmon vinegar concentrate samples of 20° BX, 30° BX, 40° BX, 50° BX,60° BX, and 70° BX. We also collected the condensate obtained during theprocess of concentrating the vinegar to 20° BX, and 40° BX to use in theanalysis.

EXAMPLE 1-1: The Color of the Persimmon Vinegar Cincentrate

[0028] The original persimmon vinegar liquid 5.4° BX, the persimmonvinegar concentrate samples of 20° Bx, 30° Bx, 40° Bx, 50° Bx, 60° Bx,and 70° Bx all of which were equally diluted to 5.4° Bx, and thecondensate from the process of concentrating the vinegar to 20° Bx and40° Bx were analyzed using a color difference meter (color and colordifference meter, Hunter Lab ColorQuest 11, USA). The lightness(L),redness(a), and yellowness(b), were measured, and the color differencecompared to the unconcentrated original persimmon vinegar liquid (ΔFab)was calculated to find out the change in color depending on the level ofconcentration. (reference: Table 1) The lightness, redness, andyellowness of the standard white board used for comparison were 92.68,0.81, 0.86, accordingly. (resource: Jae-chul Song, Hyun-jung Park, Studyof Food constituent Material. Ui-San University Publisher, Ui-San, p.80-84, 1995) TABLE 1 The difference in color shown by thecalculated{circumflex over ( )} Eab calculated {circumflex over ( )} EabDifference in color 0-0.5 Very little difference (almost none) 0.5-1.5Little difference 1.5-3.0 Just discernable through senses 3.0-6.0Plainly discernable difference 6.0-12.0 Very bit difference over 12Categirized as a different color

[0029] As a result of measuring the color of the persimmon vinegarconcentrates as described above, the lightness and yellowness of theoriginal persimmon vinegar liquid was 56.48 and 17.95 accordingly, andshowed a slight brown persimmon color. However, when diluting a 20° Bxconcentrate to 5.4° Bx (same as the original liquid), the lightness andyellowness decreased to 12.39 and 5.84 accordingly, showing a dark browncolor. (reference: Table: 2) Just looking at the 20° Bx concentrate, thecolor difference was 45.729 from the original liquid, which confirmedthe fact that persimmon vinegar changes its color when concentrated, andas the concentration becomes higher, the lightness and yellownesscontinues to decrease and the color changes to a darker and strongerbrown. This showed that even though the concentration was done in avacuum-concentrator at a low temperature of 55° C., there is asignificant browning effect. So, in order to maintain the originalpersimmon color of persimmon vinegar, it is best to concentrate theliquid to the necessary concentration level at a low temperature withina short period time. TABLE 2 The coler and the difference in coler amongthe persimmon vinegar concentate by concentration level LightnessRedness Yellowness Difference in Color (L) (a) (b) (ΔEab) 5.4° Bxoriginal liquid 56.45 3.16 17.95 20° Bx concentrate diluted to 5.4° Bx12.39 2.44 5.84 45.729 30° Bx concentrate diluted to 5.4° Bx 9.26 1.974.53 49.104 40° Bx concentrate diluted to 5.4° Bx 8.61 1.96 4.20 49.82050° Bx concentrate diluted to 5.4° Bx 6.68 2.15 3.77 51.789 60° Bxconcentrate diluted to 5.4° Bx 5.64 2.42 3.32 52.908 70° Bx concentratediluted to 5.4° Bx 4.40 3.09 2.87 54.219 Condensate from 20° Bxconcentrate 96.01 −0.44 0.53

EXAMPLE 1-2 Texture of the Persimmon Vinegar Concentrates

[0030] The outward viscosity of the original persimmon vinegar liquid5.4° Bx, the persimmon vinegar concentrate samples of 20° Bx, 30° Bx,40° Bx, 50° Bx, 60° Bx and 70° Bx were measured using a cylinder-typeviscosity measurer (Haake RV20 U.K.): the change in shear stress wasmeasured while the shear rate was increased from 0s-1 to 1,500s-1 in 1minute at a temperature of 20° C., and the flowing characteristics ofthe fluid and the outward viscosity was analyzed (resource: Hoe-Don Choiet al. The linology characteristics of pear juice. Korean Food ScienceAcademic Mazine. 27(6), 854 854, 1995) The change in outward viscosityof the original persimmon vinegar liquid of 5.4° Bx and the otherpersimmon concentrates with various concentrate levels are shown inFIG. 1. On FIG. 1, (♦) refers to the fluid's flowing characteristic ofthe 5.4° Bx original persimmon vinegar liquid, (□) the 20° Bx persimmonvinegar concentrate, (▪) the 30° Bx persimmon vinegar concentrate, (∇)the 40° Bx persimmon vinegar concentrate, (□) the 50° Bx persimmonvinegar concentrate, (◯) the 60° Bx persimmon vinegar concentrate, and() the 70° Bx persimmon vinegar concentrate. As shown in FIG. 1, theshear stress increased slowly by the concentration level until 30° Bx,and the slope of the Newtonian fluid. However, as the concentrationlevel increased beyond 30° Bx, the shear stress increased suddenly andshowed the flowing characteristics of a pseudoplastic fluid. Whencomparing the appearance (shear stress/speed, slope of graph) at thesheer speed of 600s-1, there was a big difference from the point of theconcentration level of 30° Bx. Thus, we were able to see that whenconcentrating persimmon vinegar to a high concentration level over 30°Bx, the viscosity becomes very high from the outward viscosity, theadequate concentration level to simplify and make efficient themanufacture process was a low concentrating level under 30° Bx.

EXAMPLE 1-3 The Acidity and pH of the Persimmon Vinegar Concentrate

[0031] The pH and acidity of the original persimmon vinegar liquid of5.4° Bx, the persimmon vinegar concentrate samples of 20° Bx, 30° Bx,40° Bx, 50° Bx, 60° Bx, 70° Bx and the condensate from the process ofconcentrating the vinegar to 20° Bx were measured directly with a pHmeter (Orion SA520, USA): the pH meter was put in a sufficient amount ofthe sample and 1. ON of NaOH was added until the pH of the sample became8.1 (±0.2) at room temperature. The acidity was calculated by findingout the amount of acetic acid (1.ON NaOH 1 ml=acetic acid 0.06 g) usingthe following equation: acidity(%)=(0.06 g>number of ml of used 1, OHNaOH)★100/(weight of sample(g)). (Reference: Table 3) As shown in Table3, the pH and acidity of the original 5.4° Bx persimmon vinegar liquidswas 3.81 and 5.00 accordingly, but as the concentration level increased,the pH level also increased and the acidity decreased to the pointwhere, at 70° Bx, the pH and acidity were 4.66 and 1.04. The low pH andhigh acidity of 2.71 and 4.29, which showed that a lot of the acidsescaped the needed to be done as less as possible as needed toadequately eliminate the biting taste and smell and to spray-dry. TABLE3 The pH and acidity of persimmon vinegar concentrate pH Acidity 5.4° Bxoriginal liquid 3.81 5.00 20° Bx concentrate diluted to 5.4° Bx 4.232.54 30° Bx concentrate diluted to 5.4° Bx 4.34 2.02 40° Bx concentratediluted to 5.4° Bx 4.43 1.65 50° Bx concentrate diluted to 5.4° Bx 4.511.45 60° Bx concentrate diluted to 5.4° Bx 4.58 1.25 70° Bx concentratediluted to 5.4° Bx 4.66 1.04 Condensate from 20° Bx concentrate 2.714.29

EXAMPLE 1-4 The Analysis of Organic Acid Within Persimmon VinegarConcentrates

[0032] The original persimmon vinegar liquid of 5.4° Bx, the persimmonvinegar concentrate samples of 20° Bx, 30° Bx, 40° Bx, 50° Bx, 60° Bx,70° Bx and the condensate from the process of concentrating the vinegarto 20° Bx were filtered through a 0.25 um membrance filter and theirorganic acid content was analyzed with HPLC: Supelco gel (300×7.8 mm ID.Supelco Co.) was used as the column, and 0.1% phosphoric acid was usedas the solvent. Using acetic acid, citric acid, lactic acid, malic acid,and oxalic acid the solvent movement speed 0.5 ml/min, 20° C.temperature, and standard samples of organic acids were found throughUV. (Reference: Table 4) TABLE 4 The amount of organic aids in persimmonvinegar concentrates by cconcentration level Acetic acid citric acidLactic acid Malic acid Oxalic acid (%) (%) (%) (%) (%) 5.4° Bx originalliquid 2.342 0.018 0.177 — — 20° Bx concentrate diluted to 5.4° Bx 1.2160.030 0.133 — — 30° Bx concentrate diluted to 5.4° Bx 1.054 0.033 0.309— — 40° Bx concentrate diluted to 5.4° Bx 0.882 0.034 0.379 — — 50° Bxconcentrate diluted to 5.4° Bx 0.751 0.036 0.404 — — 60° Bx concentratediluted to 5.4° Bx 0.593 0.034 0.282 — — 70° Bx concentrate diluted to5.4° Bx 0.492 0.028 0.343 — — Condensate from 20° Bx concentrate 2.159 —0.0013 — —

[0033] As shown in Table 4 studying the change of the organic acidcontent of the original 5.4° Bx persimmon vinegar liquid and eachpersimmon vinegar concentrate sample, the amount of lactic acid, lacticacid, and citric acid were found (in this order), and no malic or oxalicacids were found. Also, the 2.7° Bx solid matter from the originalpersimmon vinegar liquid contained 2.342% of acetic acid, which is 86.7%of the total acid amount in the solid matter. However, whenconcentrated, although the amount of citric acid and lactic acid did notchange much, there was a large decrease in the amount of acetic acid.For instance, in the 70° Bx concentrate, when diluted to 2.7° Bx theacetic acid content of the total acid amount in solid matter decreasedto 18.2%. Judging by the fact that in the condensate (of 2.6° Bx)obtained while concentrating the vinegar to 20° Bx, the acetic acidcontent of the total acid amount in solid matter was 83.3%, the loss inacetic acid occurs in the vinegar concentrates results from its leavingthe vinegar in the form of the condensate. As a result, although it isbetter to have a high acetic acid content when using persimmon vinegaras seasoning in order to produce its unique flavor with only a littleamount, the biting taste and smell becomes a disadvantage when consumeddirectly as a health food, persimmon vinegar should be concentrated tothe maximum of 20° Bx. This will allow the elimination of the too strongtaste and smell (makeing it easier to consume directly) and make thevinegar more susceptible for spary drying.

[0034] Putting together Example 1 as described above, the most adequateconcentration level for the production of persimmon vinegar powder is12˜18° Bx (maximum of 20° Bx).

EXAMPLE 2 The Production of Persimmon Leaf Extract

[0035] Persimmon leaf extract is produced and added in order toalleviate the acidic taste of persimmon vinegar, to better the flowingquality of the powder, and to add the unique flavor and taste ofpersimmon leaves to the powder: 10 kg of persimmon leaves were washedmany times and steamed for 2 minutes at 110° C., then dried ofr 1 hourusing a 40° C. hot wind. Next, 10 liters of water per 1 kg of driedpersimmon leaves were added and it was boiled for 20 minutes at 100° C.,and then filtered with a compressing filter so that only the liquid wascollected. This liquid was concentrated, using a vacuum concentrator, to15° Bx 3,000 ml of persimmon leaf extract was obtained through thisprocess and was sealed and stored at a low temperature storage room of4° C.

EXAMPLE 3 The Production of Persimmon Vinegar Powder and the Calculationof the Best Combination Ratio

[0036] in order to find out the best combination ratio in powderizingpersimmon vinegar. 7 different combinations of mixed liquid wereprepared and spray-dried using a spray-dryer (Ohakawara L-8, Japan), Thequality of the powder of each combination was evaluated (reference:Table 5 and Table 6): in this evaluation. 15° Bx persimmon vinegarconcentrate and 15° Bx persimmon leaf extract was used, as it was shownthrough Example 1 that the active constituents of persimmon vinegar suchas pH, acidity, and organic acids were quite maintained and the bitingflavor of persimmon vinegar was quite eliminated at these concentrationlevels. Cyclo-dextrin was added in the persimmon vinegar concentrate andstirred in a mixer for 2 hours at 20° C. In this mixture, lactose andmalto dextrin DE 10˜20%, and Arabic gum was added and dissolved.Afterwards, the liquid was homogenized using homogenizer for fiveminutes at 5° C. and made into powder using a spray-dryer. The conditionin which the spray-dryer was used was: inlet air temperature 160° C.,outlet air temperature 90° C., atomizer speed 20,000 rpm, and feed rate30 ml/min. TABLE 5 Combination ratio of the constituents of persimmonvinegar powder Persimmon vinegar Persimmon Cyclo- Malto- ArabicCombination concentrate leaf extract dextrin Lactose dextrin gum ratio(g) (g) (g) (g) (g) (g) 1 20° Bx, 100.0 — 3.0 4.5 18.0 — 2 20° Bx, 100.0— 10.5 7.0 42.0 10.5 3 20° Bx, 100.0 — 9.0 6.0 36.0 9.0 4 20° Bx, 100.0— — 7.0 52.5 10.5 5 20° Bx, 90.0 15° Bx, 10.0 7.5 2.5 32.5 7.5 6 20° Bx,80.0 15° Bx, 20.0 7.5 2.5 32.5 7.5 7 20° Bx, 70.0 15° Bx, 30.0 7.5 2.532.5 7.5

[0037] TABLE 6 The viscosity and the characteristics perceived throughthe senses of persimmon vinegar powder humidity absorption volume ofmolecules sour taste quality of powder combination ratio 1powder + + + + + + + + + + + + + + + + combination ratio 2powder + + + + + + + + + + + + combination ratio 3powder + + + + + + + + + + + + combination ratio 4powder + + + + + + + + + + combination ratio 5powder + + + + + + + + + + + + combination ratio 6powder + + + + + + + + + + + + + combination ratio 7powder + + + + + + + + + + + + +

[0038] After evaluating the sour taste, the absorption of humidity, thevolume of each molecule, and overall quality of powder of each persimmonvinegar powder produced through spray-drying, with combination ratiosnumber 1 to 7, the powder obtained from spray-drying number 1 ratioabsorbed the humidity too much and showed too high a tendency to stickto the walls of the spray-dryer that it was not properly powderized, asshown in Table 6.

[0039] Also, some of the spray-dryer powder absorbed the humidity of theair immediately after exposure and had a strong burnt taste or smell.Thus, the combination ratio number 2 was spray-dried, adding more humarabic gum and cyclo-dextrin to prevent the absorption of humidity andto capture sufficiently the refreshing taste and smell of persimmonvinegar. The powder obtained from number 2—combination ratio had a goodflowing quality due to the additional Arabic gum, which prevented mostof the absorption of humidity, and did not have any burnt smell of tastedue to the additional cyclo-dextrin. Also, the powder had quite arefreshing smell and taste. However, the concentration rate of the solidmatter was 52.9° Bx, and the liquid had a high viscosity, that whensprayed using an atomizer, it formed a long string-like shape whendrying and the powder molecules formed a net-like shape, which has arelatively low volume. On the other hand, lactose, Arabic gum, andcyclo-dextrin is expensive compared to other ingredients, so in order tolower the use of the three ingredients and the concentration rate of thesolid matter, combination ratio number 3 was spray-dried. Number threeshowed less string-like formation when spratyed with an atomizer and itpowder also had a very hood quality.

[0040] Combination number 4 was spray-dried to find out thecyclo-dextrin's capturing effect of taste and smell, and when comparedto combination number 2, its powder had a lower quality and thesignificantly less flavor of persimmon vinegar when examined withsenses.

[0041] However, we were able to confirm that cyclo-dextrin has to beadded in order to preserve adequately the taste and smell of persimmonvinegar. Also, as a way to prevent the net-like molecule formation ofcombination number 2, we tried spray-drying combination number 5, 6, and7 after adding mire persimmon leaf extract. As a result, we found outthat as the content of persimmon leaf extract increased, the powderabsorbed less humidity and had an improved flowing quality, which leadto an overall improvement in the quality of the powder. The reason thatthe powder has a higher quality when more persimmon vinegar extract isadded seems to be because the persimmon leaf extract contains asignificant amount of powder-like high molecule materials which help theliquid to spray-dry easily. Also, when adding 30% of 15° Bx persimmonconcentrate, the unique flavor of persimmon leaves were sensed in thepowder, including the bitter taste of persimmon leaf extract. This leadto confirm that the adequate amount of addition was about 20%.

[0042] In conclusion, when the powder is considered better when itabsorbs less humidity, and has bigger volume, good flowing quality, andadequately sour taste, the best combination to make good persimmonvinegar powder turned out to be combination number 6 and 7. However,combination number 7 had the bitter taste of persimmon leaves, so thebest combination seemed to be combination number 6.

EXAMPLE 4 The Production of Persimmon Vinegar Powder Using the BestCombination

[0043] Persimmon vinegar powder was produced using the best combinationratio found in Example 3, and the physicochemical quality of the powderwas evaluated and a sense test was performed: 15° Bx persimmon leafextract 20 g and cyclo dextrin 7.5 g was added to 80 g of 15° Bxpersimmon vinegar concentrate and stirred in a mixer for 2 hours at 20°C., then lactose 2.5 g, malto-dextrin 32.5 g, and Arabic gum 7.5 g wasadded and dissolved in the stirred liquid. Next the liquid washomogenized in a homogenizer and made into powder using a spray-dryer.

[0044] Above is the detailed explanation of a certain aspect of thisinvention, and it is clear to all that these examples are onlydescriptions of the actual experiment which were done during theinvention, and that this invention is not to be limited by theseexamples. Thus, the actual limit of this invention is to be defined bythe attached claims and their equivalents.

THE EFFECT OF THE INVENTION

[0045] As it is explained above, this invention provides the method ofproducing persimmon vinegar powder using the technique of addingpersimmon leaf extracts and other ingredients to persimmon vinegarconcentrate and powderizing the mixture. According to this invention,the acidic taste of of persimmon vinegar can be eliminated and persimmonvinegar powder with the unique flavor of persimmon leave which betterappeals to the senses can be produce. Also, through using concentrates,the process of making persimmon vinegar powder can be standardized andeconomic.

1. The method of producing persimmon vinegar powder through: (i) Theprocess of getting persimmon vinegar concentration through concentratingpersimmon vinegar with a vacuum concentrator to 12˜18° Bx, (ii) usingthe weight of the concentrated persimmon vinegar as a standard, addingand stirring in persimmon leaf extract 15˜30% and cyclo-dextrin 5˜9% tothe persimmon vinegar concentrate, (iii) Using the weight of thepersimmon vinegar concentrate as a standard, adding and dissolvinglactose 1˜5%, malto-dextrin 25˜35% gum 5˜9% in the stirred liquid, andafterwards, homogenizing the liquid, (iv) Spary-drying the homogenizedliquid and producing the powder.
 2. in the method of producing persimmonvinegar powder as described in claim 1, the technique of obtainingpersimmon leaf extract through the following process: (i) Washing thepersimmon leaves and steaming it for 1˜10 minutes at 100˜200° C., thendrying it for 1˜2 hours using a 35˜50° C. hot wind, (ii) Adding 8˜12liters of water per 1 kg of dried persimmon leaves and boiling for 10˜30minutes at 90˜100° C., then filtering with compressing filter andobtaining just the liquid, (iii) Using a vacuum concentrator,concentrating this liquid to 12˜18° Bx to obtain persimmon leaf extract.3. in the method of producing persimmon vinegar powder as described inclaim 1, the technique of stirring which is done in a mixer for 30˜180minutes at 0˜30° C.
 4. in the method of producing persimmon vinegarpowder as described in claim 1, the technique of adding more than one ofthe following ingredients: black carrageenan, agar, alginate, guar, gum,arabic gum, rocust bean gum, xathan gum, pectin, and carboxymethylcellulose.
 5. in the method of producing persimmon vinegar powder asdescribed in claim 1, The technique of homogenizing using a homogenizerfor 2˜10 minutes at 0˜30° C.
 6. in the method of producing persimmonvinegar powder as described in claim 1, The technique of spray dryingusing a spray-dryer, at 150˜180° C. in-let air, 80˜100° C. outlet air,and 15,000˜20,000 rpm speed of the atomizer while adding the homogenizedliquid to the dryer at a rate of 20˜40 ml/min.
 7. The persimmon vinegarpowder manufactured using the method described claim 1.